Free-From Chocolate Ganache Cake

Chocolate Ganache Cake

An extremely simple and delicious gluten free, vegan and refined sugar free Chocolate Ganache Cake.

How could you turn a slice of this down?!?!

Choc Cake

You HAVE to give this a try and if you have kids definitely get them involved.

I’m far from a baker and actually this is one of the first cakes I have ever made. I wanted to step outside my comfort zone and create something a little different for the blog.

With help from Luise who is actually a far better baker than me we came up with this and I am actually very proud of it!

If you try this Free-From Chocolate Ganache Cake, let me know! Leave a comment, rate it and don’t forget to tag me on Instagram @healthylivingjames using #healthylivingjames I absolutely love seeing and sharing your recreations!

Chocolate Ganache Cake Open

You will need a food processor for making the ganache

You will also need 1 or 2 8″ cake baking tins

Free-From Chocolate Ganache Cake

gluten free, vegan, dairy free, egg free, refined sugar free
Prep Time 10 minutes
Cook Time 20 minutes
Cooling time 1 hour
Total Time 1 hour 30 minutes
Servings 10 Slices

Ingredients

Ingredients for the cake (PER TIER) so x2 this when buying the ingredients if making 2 tiers:

  • 200 g gluten free self raising flour (I use doves farm)
  • 150 g ground almonds
  • 30 g cacao powder
  • 300 ml unsweetened almond milk
  • 4 tbsp maple syrup
  • 3 tbsp coconut oil melted

Ingredient for the ganache:

  • 2 ripe avocados
  • 5 tbsp maple syrup
  • 25 g cacao powder
  • 4 tbsp coconut oil melted
  • Generous pinch salt

Method

  1. Pre heat your oven to 180C
  2. Line a 8x8 cake baking tin with baking paper and grease with coconut oil
  3. Add all the cake ingredients into a mixing bowl in the order listed above and mix well until smooth (REMEMBER THE INGREDIENTS ABOVE ARE PER TIER)
  4. Pour the mix into the baking tin and place in the oven at 180 for 20 minutes (this can vary depending on how hot your oven runs)
  5. If you have a second baking tin the follow the instructions again and make another batch straight away. IF you don’t have another (like myself) just wait the 20 minutes and do the process again
  6. Now onto making the ganache, in a food processor add the scooped out avocado along with all the other ingredients and blend until smooth (this can take a couple minutes)
  7. Allow the tiers to cool before layering half of the ganache on top of tier 1. You can then add any fruit on top (I added raspberries and blueberries)
  8. Gently place the second tier on top and layer with the rest of the ganache and top with whatever you like!

Tips

This will last for at least 4-5 days if sealed in an airtight container or wrapped in cling film. KEEP OUTSIDE the fridge at room temperature! That is if you don’t eat it all on the first day!

Want to check out my other baking skills then try out my “Winter Spiced Scones”

Make sure to follow me on Instagram @healthylivingjames Facebook @healthylivingjames or Twitter @healthylivingJW for daily allergy free food inspiration. 

On Pinterest? Why not save this photo below to your boards so you can come back and try it at another time!

Free From Chocolate Ganache Cake

You may also like

5 comments

  1. Hi James, I just made the cake part of this recipe for my birthday cake. I wasn’t sure what you meant by 8X8 tin. I borrowed my mum’s 8” diameter cake tins and and one lot of mixture split into both tins, so I’m assuming your cake was bigger than mine will be. Anyway looks ok so far. Will attempt ganache next. Seems like you have to make your own birthday cake if you want a gluten free, dairy free, sugar free, egg free chocolate cake .

  2. Hey Amie,

    Sorry 8×8 just means 8″ diameter so yours was the correct size 🙂

    I saw it on Instagram and it seems like it turned out really well! + I know the feeling about having to make your own cakes for birthdays hahaha 😛

    Thanks for sharing!

    James

Leave a Reply

Your email address will not be published. Required fields are marked *